This asparagus recipe will have even your kids begging for more. I generally poach or steam my asparagus, but this week I had a glut of bacon and Parmesan that needed using. Bacon and asparagus go very well together, as it does with Parmesan, and what was already a delicious vegetable is taken to new heights with a little salty pork and cheese.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie Stiavetti
4slicesof baconchopped into small bits
Coarse seal saltlike fleur de see
1/4poundsgrated Parmesan cheese
Gently wash asparagus and cut off the hard part at the end – you’ll find it easily if you bend the stalk end to end and see where it’s less flexible.
In a sauté pan large enough to accommodate the entire length of the asparagus, fry up the bacon bits over medium high heat until they release the bulk of their fat, about 5 minutes. Remove the crispy bacon from the pan and set aside. Add in asparagus and toss gently with bacon fat for the first 1 minute, then let sit for a minute at a time to gently brown the greenery on top of the bacon. Cook for about 6 minutes total. Asparagus should be crispy, not wimpy or soggy at all, and a nice shade of deep green.
Remove to plate, sprinkle gently with Parmesan cheese and cooked bacon. Serve immediately. It’s best while hot!